Yellow Pickled Eggs

Yellow Pickled Eggs


"This is a recipe for Amish style pickled eggs that are yellow in color. They go nice with the red beet pickled eggs!"


4 d 30 m servings 141 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 141 kcal
  • 7%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 18g
  • 6%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 186 mg
  • 62%
  • Sodium:
  • 459 mg
  • 18%

Based on a 2,000 calorie diet

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  1. Place eggs in a large pot and fill with enough water to cover. Bring to a boil, then cover and remove from heat. Let stand 10 minutes. Cool under running water, and remove shells. Place hard-cooked eggs in a large jar.
  2. In a saucepan, combine the onion, water, sugar, and vinegar. Stir in salt, dill, garlic powder, and mustard seed. Bring to a boil, then simmer over low heat for 5 to 7 minutes. Pour over the eggs in the jar. Cover and refrigerate for at least 4 days. The eggs will be yellow!
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  1. 14 Ratings


A little sweet, a little sour, thought they were pretty good overall. One thing to remember is to use "pickling/canning" salt, or kosher salt. The iodide in regular iodized table salt will rui...

Okay, but the garlic really seemed to conflict with the rest of the brine ingredients. Warning: this reiew is from someone who grew up eating red beet eggs, which, though sweet like these, typi...

There was not enough fluid to cover the eggs when jarred. Have not tasted the eggs yet. (on a later date) I now have tried them and they were great! Very good, but make sure you don't have ...

I prefer a somewhat tart pickled egg. This recipe yielded a quite sweet egg. The dill and garlic were overshadowed. If I use this recipe again I will reduce the amount of sugar, probably by half.

I tried several different pickled egg recipes and my husband loved this recipe and asked me to make them again. I don't eat eggs myself so I can't really taste them and have to trust the recipe...

If you add yellow onion skins to the boiling mix, you will get a deep golden color. Just remember to remove them before covering the eggs with them... or, leave them in for some interesting "lea...

This is a good recipe, but doesn't make enough brine. My first batch was barely covered. Made a second batch with less eggs and topped off the first two jars. Stuck an extra clove of garlic in t...

This was a fantastic recipe! It was one of he best I have tried and the yellow color was a bonus!

Made exact recipe but only had 7 massive eggs - brine did not cover them, so I agitated them in the 'fridge every day for good coverage. (This issue will depend completely on the size/shape of t...